JOB SUMMARY

Ensure the implementation, monitoring & follow up of the Gap analysis & HACCP standards for all the food operating business unit of Medine & its subsidiaries.

duties & responsibilities

Operational

·       Implement and ensure the food safety policies, procedures and SOPs are followed by all employees.

·       Ensure that all the documentation are  properly filled at each process level as set by the CODEX ALIMENTARIUS standards.

·       Implement and assess the quality culture for HACCP.

·       Conduct regular internal audits and involve stakeholders in the process, Lead preparatory works on time in view of external audits.

·       Undertake training & coaching of team members on HACCP regulations, ensure that a backup is always in place within the team.

·       Establish a training plan for the year including new employees (permanent &casual), staffs, visitors.

·       Provide reports with root cause analysis and corrective actions further internal audits, quality checks or investigations.

·       Ensure that all non-conformance, internal failures and customer complaint are formally documented.

CANDIDATE’S PROFILE

Qualifications Required:

·       Minimum 2 years of experience in Food operation Sector.

·       BSC in Food Hygiene and Environmental Health.

Key competences (Knowledge, Skills, Attitudes, Behaviours):

o   Extrovert and having a solving problem attitude.

o   Disciplined and Rigorous on follow up and monitoring.

The management reserves the right to call only the best qualified candidates for the recruitment and selection exercise.